Learn how to make homemade vegetable stock from kitchen scraps. This is a great way to reduce kitchen waste and make healthy, nutritious broth that adds a ton of flavour to soups, curries, gravies, sauces etc. Vegan, gluten free, whole 30 and just plain delicious.
- 5 cups of Assorted Vegetable Scraps like stalks, peels and pieces of bottle gourd, cauliflower, broccoli, mushrooms, carrots etc.
- 3 litres Water
- 1 Bayleaf
- 1 teaspoon whole Peppercorns
- 1 small bunch of Parsley and Thyme
- Put about 5 cups of assorted vegetable scraps like peels of carrots, onions, bottle gourd as well as stalks of cauliflower, broccoli, mushrooms etc. in a large pot. Add 3 litres of water along with bayleaf, peppercorns, parsley and thyme.
- Once the stock starts to boil, reduce to a simmer and let cook for about 40 minutes to an hour so that the vegetables release their aroma and flavour into the stock.
- Strain and use as a base in soups, sauces and curries.
- Optimal Simmering Time: The optimal time for simmering vegetable stock is 45 minutes to an hour. Any longer, and it starts to lose its flavour.
- Storing Stock: This stock lasts for 5-7 days in the refrigerator. Alternatively, you can freeze the stock in ice trays and use the cubes as required. Frozen stock is good for up to a year.